I discovered butternut squash when my teenagers were babies. Always looking for new and healthy tastes for my little ones to sample, I hit our local market looking for ideas.
Along with my regular finds, I added a few new options to my basket, such as acorn and butternut squashes.
They’re delicious as hearty chunks in a warm and savory stew.
Once I had tasted it, I couldn’t believe that I had gone twenty-something years without ever eating this delicious fruit.
Yes, you heard me right.
Squash is botanically classified as a fruit, even though it is used as a vegetable in the culinary world.
The slow cooker is a great tool, especially for busy moms and dads. It also allows me to double or even triple my recipes fairly effortlessly.
I like to keep my freezer stocked with soups and stocks to get us through the winter months.
For a soup just as warming for fall or winter, don’t skip out on our tasty Greek-style lemon orzo or Italian chicken gnocchi soup, either!
If you want to change up the presentation for something a little fancier (and you’ll have time, since the slow cooker is doing most of the work) try serving this up in individual bread bowls.
About Jennifer Swartvagher
Jennifer is an experienced journalist and author. Her work has been featured on TODAY Parents, The New York Times Blog, BlogHer, Scary Mommy, and scores of other parenting and cooking publications.